Pumpkin Pie Muffins
These pumpkin chocolate chip muffins are easy to make gluten free by using gluten free oats. No refined sugars and plenty of protein make these healthy pumpkin muffins a great breakfast choice!
Servings 6 muffins
- 1/2 cup almond butter
- 1/3 cup pumpkin puree
- 1 large egg
- 1/4 cup rolled oats
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 cup chocolate chips optional
Add the pumpkin, egg, almond butter, oats, maple syrup, vanilla extract, pumpkin pie spice, and baking soda to your blender. Blend until smooth, creamy, and well combined.
Using a medium cookie scoop, scoop the batter into a greased or lined muffin tin. Sprinkle the tops of the muffins with chocolate chips.
Bake at 350 degrees for 12-14 minutes or until a tester comes out clean.
Calories: 235kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 111mg | Potassium: 237mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2180IU | Vitamin C: 0.6mg | Calcium: 106mg | Iron: 1.3mg